Vegan Chickpea Soup

This vegan chickpea soup is fast, easy recipe & super creamy. Made from a handful of basic ingredients, including chickpeas, garlic, potatoes, dried herbs.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Pour 2 of the chickpea cans with its liquid into a blender and purée until smooth.

Step 2

In a pot, heat 2 tbsp olive oil over medium heat, add diced potato, sauté for 3 to 4 minutes, add the garlic and sauté for about 1 minute, until it's fragrant, add the puréed chickpeas, 1/2 of the 3rd drained chickpea can, rosemary, oregano, chili flakes, and white pepper and give a good stir, add the vegetable broth and give it a good mix.

Step 3

Cover the pot, turn the heat to medium-high, and bring it to a boil. Once boiling, turn the heat to medium low and let it simmer for 25 to 30 minutes, stirring occasionally, taste and adjust the seasoning according to your taste.

Step 4

Meanwhile put the remaining drained chickpeas in a dry frying pan and toss over a medium-high heat until all the moisture has evaporated, add the 2 tbsp oil and fry for 2-3 minutes until crisp, add the chopped rosemary and a pinch of salt, fry for 2 minutes.

Step 5

When the soup is done, divide among serving bowls; Pour the crispy chickpeas between the bowls, drizzle the oil and rosemary over each bowl, and sprinkle with a pinch of black pepper.